Delicata Squash and Pistachio Dukkah Tartine
This recipe combines the complementary flavors of dukkah with caramelized roast delicata squash, creamy goat cheese and golden local honey. Tartines are a go-to of mine for entertaining as they can be prepped ahead and paired with a green salad, creating a beautiful, nourishing and no-fuss meal. I use delicata squash here because the thin skin is edible, and the half-moon shape of the slices allows for a rich browning when roasted. A few words on dukkah, an Egyptian spice blend of primarily nuts and seeds, which is another versatile staple in my home. This recipe will yield enough for you to top your tartine and enjoy all week long, generously garnishing your morning eggs, piled high on a plate of labneh drizzled with olive oil, spooned onto homemade soups or tossed into fresh salads. Traditionally, dukkah is made with hazelnuts, but I have opted to use pistachios to keep all ingredients in this recipe local through and through.
For the tartine, I used a few slices of coastal sourdough sourced from Riviera Bread, focusing on naturally leavened sourdough made from four simple ingredients: flour, water, salt and wild yeast. Pro tip: You can make the dukkah while you roast the squash and grill the bread to save time. Then, assemble it when you are ready to eat. This simple recipe will yield lunch for two, or slice and grill the entire loaf and roast more squash to accommodate lunch for 8–10. Serve with a salad of fresh gem lettuces from The Garden of ….. at our Saturday farmers market.
Delicata Squash and Pistachio Dukkah Tartine
Ingredients
For the Tartine
- 2 delicata squash, halved lengthwise, seeds removed and each half cut into half-moon slices
- 1 loaf sourdough bread, Riviera Bread Coastal Sourdough recommended
- Goat cheese
- ¼ cup Italian parsley, chopped
- 1 teaspoon honey, San Marcos Farms Wildflower Honey recommended
- Olive oil, high quality (my local favorite is grown and pressed here in Goleta from Amici Del Padre)
For the Dukkah
- 1 cup pistachios, toasted
- 2 tablespoons white sesame seeds
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon flaked sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°. Place the sliced squash on a Silpat or parchment-lined sheet pan and roast for 30–45 minutes, flipping halfway. I prefer the squash slightly browned and crispy, which tends to cook for close to 45 minutes.
- Place the toasted pistachios in a food processor and lightly pulse to a coarse grind. Pour the ground pistachios into a bowl, add all the remaining ingredients for the dukkah and gently stir to combine. Keep the dukkah in an airtight container at room temperature and enjoy it immediately or for up to a week. Meanwhile, as the squash is baking, slice and grill or toast the bread.
- Assemble the tartine once the bread is grilled and the squash is cooked to your liking. Spread the goat cheese evenly to the edges of the toast. Next, arrange the Delicata squash, sprinkle some of the dukkah on top, then layer the chopped parsley. To serve, drizzle with extra virgin olive oil and San Marcos Farms honey.
